Gluten free fennel and lamb casserole

Gluten free Fennel and lamb casserole

Gluten free fennel and lamb casserole

Slow cook this gluten free lamb casserole recipe for melt-in-the-mouth tender lamb. It’s easy to prepare and is worth making time for the slow cooking to produce beautiful tender meat (stewed lamb). A hearty warming dish that’s great for family dinners, lunches or make it for one and enjoy the leftovers too! Simple to prepare just remember to allow space for the cooking time.

SERVES: 6 PREP TIME: 15 mins COOK TIME: 90-120 mins the longer it cooks the more tender the lamb


  • 1 large bunch spring onions, chopped
  • 2 large fennel bulbs, finely sliced with stalks removed
  • 4 cloves garlic, peeled and sliced
  • 2 long red chillies, deseeded if you prefer and chopped
  • 2 teaspoons oregano
  • 3 tablespoons olive oil
  • Cracked black pepper, to taste
  • 1 kg diced lamb
  • 1 bunch flat leaf parsley, stalks included
  • Water, lamb broth or vegetable stock - quantity varies depending on cooking method, please see below.


  1. On the stovetop heat a medium element and place a large saucepan and add the oil.
  2. Once the oil has been heated, add the onions to the pan and sauté for ten minutes on a low to medium heat (being careful not to burn).
  3. Add the fennel, garlic, chilli, oregano and pepper and sauté for a further ten minutes stirring regularly.
  4. Turn up the heat and add the lamb, cooking for approximately 5 minutes or until browned whilst stirring regularly.
  5. There are three ways you can cook this recipe further - either on the stovetop, in a casserole dish in the oven or in a slow cooker.
  6. It is always good to have a check on the stew during the cooking time you have chosen to make sure the flavours are balanced and the moisture is not lost.
  7. When the lamb casserole is ready, stir through the freshly chopped parsley and sprinkle some over the top just before serving.

Option 1: On the stove top you will need to make sure to stir the stew regularly so it doesn’t stick to the bottom of the pan. Also checking regularly that the moisture is not lost - You may need to add a little stock or water if this is the case. Ideally cook for 1-2 hours so the lamb is tender.

Option 2: Transfer into an oven casserole dish, add 1 cup of vegetarian or lamb broth and cook for 2 hours on 130 °C.

Option 3: Transfer into a slow cooker and add 1 cup of vegetarian or lamb broth and cook on low temperature up to 6-8 hours.


  • Try adding some fresh rosemary or thyme for added flavour.
  • Try adding the juice of ½ a lemon

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Anna McCormack

    Woman, mother, advocate for anything that truly nourishes the body, food or otherwise.

  • Photography: Lee Green